Salt Cod Cakes

Roger Sherman

This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.

Salt Cod Cakes
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Yield: makes 8

Ingredients

  • 1 lb. boneless salt cod
  • 2 medium russet potatoes, peeled
  • 7 tbsp. butter
  • 12 small yellow onion, peeled and minced
  • 1 tsp. dry mustard
  • 2-4 dashes worcestershire sauce
  • 1 whole egg and yolks from 3 eggs
  • Freshly ground black pepper
  • 3 tbsp. olive oil
  • Flour

Instructions

  1. Soak cod in a large bowl of cold water for 6-8 hours, changing water 2-3 times. Drain.
  2. Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.
  3. Put cod into a medium pot of water, bring to a boil over high heat, and boil for 5 minutes. Drain well, then break fish into flakes.
  4. Melt 4 tbsp. of the butter in a small pan over medium heat. Add onions and cook until soft, 3-5 minutes. Combine onions, potatoes, cod, mustard, worcestershire sauce, egg, and egg yolks in a medium bowl. Season to taste with pepper, shape into 8 cakes, and chill.
  5. Melt remaining 3 tbsp. butter with oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side.